Recipe!

Zucchini Sauteed with Pine Nuts, Capers, and Raisins

(courtesy of Vegetarian Times; Jul/Aug '09)
serves 4-vegan-30 minutes or less-gluten free

I like to try at least one new recipe every week; to introduce new ingredients and, especially, to keep myself from getting stuck in a kitchen/recipe/cooking rut. This was tonight's dish!

"Have all your ingredients prepped and ready to go before you turn on the skillet--the dish cooks very quickly because the zucchini are sliced so small.

2 medium zucchini (1 lb.)
2 Tbs. olive oil, divided
2 Tbs. pine nuts
2 garlic cloves, minced (2 tsp.)
2 Tbs. balsamic vinegar
2 Tbs. raisins
1 Tbs. capers, drained

1. Cut each zucchini crosswise into 3-2 & 1/2 inch-long cylinders. Strand each cylinder upright, then shave 1/8-inch-thick strips away from seedy core. Discard core. Cut zucchini strips into matchsticks. (should be about 3 cups)

2. Heat 1 Tbs. oil in medium skillet over medium heat. Add zucchini, and season with salt, if desired. Saute 2 minutes, or until zucchini are tender. Transfer to plate.

3. Heat remaining 1 Tbs. oil in skillet over medium heat. Add pine nuts and garlic. Saute 1 minute, or just until mixture is straw colored. Stir in vinegar, raisins, and capers. Cook 30 seconds, then return zucchini to skillet and stir to heat through. Season with salt and pepper, if desired."

Again, this was dinner for me tonight. The recipe says it serves 4, but I nearly made a meal of it all by itself! I had at least 2/3 of the dish, along with a slice of whole wheat bread with some Earth Balance (the BEST butter substitute E-V-E-R), and a glass of Silk brand chocolate soymilk... A yummy nummy meal. :)